Nigerian Bitter Leaf Soup Recipe

Name: Nigerian Bitter Leaf Soup Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: 2 Large Handfuls (Bitterness removed) Washed Bitter Leaves; 8–10 Medium Bulbs (Thickener) Coco-yam (Ede); 1.5 Cooking Spoons Palm Oil; 500g (Beef, Shaki, Cow Tripe) Assorted Meat; 200g (Cleaned) Stockfish & Dry Fish; 3 Tablespoons Ground Crayfish; 1 Small Wrap (Fermented oil seeds) Ogiri Igbo; 3–4 Pieces (Blended) Scotch Bonnet Peppers; 2 Cubes Seasoning Cubes; To taste Salt

March 17, 2026 Chef Joe

Despite the name, a well prepared Bitter Leaf Soup does not have an ounce of bitterness. The leaves are washed and squeezed several times until the bitterness is minimized and the aftertaste is pleasant. It is also served at traditional weddings and royalty events because of its depth and richness.

The Secret: The Thickener

Unlike other soups that are thickened with starch or flour, Ofe Onugbu is thickened with boiled and pounded coco yam (Ede). This creates a smooth and creamy texture for the soup that holds the palm oil and the stock together in harmony.

INGREDIENTS

Washed Bitter Leaves		2 Large Handfuls (Bitterness removed)
Coco-yam (Ede)		8–10 Medium Bulbs (Thickener)
Palm Oil		1.5 Cooking Spoons
Assorted Meat		500g (Beef, Shaki, Cow Tripe)
Stockfish & Dry Fish		200g (Cleaned)
Ground Crayfish		3 Tablespoons
Ogiri Igbo		1 Small Wrap (Fermented oil seeds)
Scotch Bonnet Peppers		3–4 Pieces (Blended)
Seasoning Cubes		2 Cubes
Salt		To taste

Instructions:-

Wash the coco-yam bulbs thoroughly and boil them with the skins on until they are very soft; peel them while hot and pound in a mortar (or blend with a little water) until a smooth, stretchy paste is formed. Set aside.

In a large pot, place your assorted meat and stockfish with sliced onions and seasoning cubes; add enough water to cover and cook until the meat is tender.

Add the cleaned dry fish and the blended scotch bonnet peppers to the boiling meat stock; let it simmer for 5 minutes.

Pour in 1.5 cooking spoons of palm oil and add the 3 tablespoons of ground crayfish; stir and allow to boil for another 5 minutes.

Add the Ogiri Igbo (this gives the soup its traditional pungent aroma); stir until it dissolves into the broth.

Take the pounded coco-yam paste and drop small lumps of it into the boiling soup; cover the pot and leave to cook on medium heat until the lumps melt and thicken the soup.